I’ve made these leaves along with milk chocolate and dark chocolate. I always use rose leaves from my gardens.
Fake leaves could be a problem if they are not flexible enough. The leaves must be peeled away from the chocolate, not the other way around or the chocolate will break. Any non poisonous, "clean", dry leaves will work. I have used leaves from my shrubs, potted plants, trees...any source that I know has not come in contact with pesticides. I just made "gilded" chocolate leaves to decorate the top of a chocolate glazed cake for a luncheon today with leaves from my gardenia bushes.
Could I use faux leaves to make this? The floral shop is going to charge me alot for the lemon leaves because they don't keep them in stock.